Careme

Ingredients

• Swordfish Steak Wild Caught 1 lb $8.99
• Green Asparagus 1 lb, trimmed and cut into 2-inch pieces $1.99
• Yukon Gold Potatoes 1 lb, cut into 3/4-inch cubes $1.29
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb, cut into wedges $1.99
• Shallots 1 small, thinly sliced $3.99
• Parsley 2 tablespoons chopped $1.29
• Pompeii® Lemon Juice 2 tablespoons $2.50
• Garlic 2 cloves, minced $0.69
• Pantry: olive oil 3 tablespoons
• Pantry: butter 1 tablespoon
• Pantry: kosher salt to taste
• Pantry: black pepper to taste
• Pantry: crushed red pepper flakes pinch, optional

Instructions

1. Bring a pot of salted water to a boil. Cut 1 pound Yukon Gold potatoes into 3/4-inch cubes and simmer them for 8 minutes until just tender on the outside but not falling apart. Drain well and let the steam dry off.
2. While the potatoes cook, trim 1 pound asparagus and cut into 2-inch pieces. Cut 1 pound on-the-vine tomatoes into wedges. Thinly slice 1 small shallot, mince 2 garlic cloves, and chop 2 tablespoons parsley.
3. Pat 1 pound swordfish dry. Cut into 2 equal portions if needed. Season both sides with salt and black pepper.
4. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the drained potatoes and cook for 6 to 8 minutes, turning occasionally, until golden and crisp on several sides.
5. Add the sliced shallot to the potatoes and cook 1 minute. Add the asparagus and cook 2 to 3 minutes until bright green and just tender-crisp. Add the tomato wedges, half the minced garlic, a pinch of red pepper flakes if using, salt, and pepper. Cook 1 to 2 minutes more, just until the tomatoes soften slightly but still hold shape. Transfer the warm hash to a plate and keep loosely covered.
6. Wipe out the skillet if needed and return it to medium-high heat. Add 1 tablespoon olive oil. Lay in the swordfish and sear for about 3 to 4 minutes on the first side, until deeply golden.
7. Flip the swordfish and add 1 tablespoon butter, the remaining 1 tablespoon olive oil, and the remaining minced garlic. Cook 2 to 3 minutes more, basting with the foaming butter and oil, until the fish is just cooked through and still moist in the center.
8. Turn off the heat and add 2 tablespoons lemon juice and 2 tablespoons chopped parsley to the pan. Spoon the lemon-herb pan juices over the fish.
9. For plating, mound the asparagus-potato-tomato hash slightly off-center on each plate. Set the swordfish on top or just alongside so the seared crust stays visible. Spoon over the lemon-parsley juices and finish with a little extra parsley for a fresh green accent.